Cream Popsicle Tart with Damson Cream

Let the popsicles sit at room temperature for a few minutes to soften slightly

In a small saucepan, heat the damson jelly over low heat until it's softened

Remove from heat and stir well with the orange liqueur

Let it cool

In a removable-bottom mold with a capacity of 1.5 liters, layer popsicles and jelly, finishing with the popsicles

Gently fold to combine the layers

Cover with plastic wrap or aluminum foil and freeze for about 2 hours or until firm

When serving, demold and cut like a cake

159 calories per slice

Note: You can substitute the removable-bottom mold with a refractory dish lined with parchment paper.